Pistachio Cannoli Recipe
Crispy, flaky, homemade cannoli filled with a luscious, creamy pistachio filling, topped with sugar powder.
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Ingredients
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Cannoli Shells
Pistachio Filling
Garnish
Method
Making the Cannoli Shells
- 1
Prepare the Dough
In a large bowl, combine all-purpose flour, granulated sugar, cocoa powder, and salt. Mix well.
- 2
Incorporate Butter
Add the unsalted butter to the flour mixture and rub it in until the mixture resembles coarse crumbs.
- 3
Add Wet Ingredients
In a separate bowl, whisk together the egg yolk, white wine (or vinegar), and enough water to make a soft dough. Gradually add this to the flour mixture.
- 4
Knead the Dough
Turn the dough onto a floured surface and knead until smooth, about 5-7 minutes. Wrap in plastic wrap and let it rest for 1 hour.
- 5
Roll Out the Dough
After resting, divide the dough into smaller pieces. Roll out each piece very thinly, about 1/8 inch thick.
- 6
Cut and Shape the Shells
Cut the rolled dough into circles, about 4 inches in diameter. Wrap each circle around a cannoli tube and seal the edges with a little water.
- 7
Fry the Shells
In a deep pan, heat oil to 350°F (175°C). Fry the cannoli shells until golden brown, about 2-3 minutes. Remove and let cool on paper towels.
Preparing the Pistachio Filling
- 8
Mix the Filling
In a medium bowl, combine mascarpone cheese, pistachio paste, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- 9
Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form.
- 10
Combine Mixtures
Gently fold the whipped cream into the pistachio mixture until fully combined. Stir in the chopped pistachios.
Assembling the Cannoli
- 11
Fill the Cannoli
Using a piping bag, fill each cooled cannoli shell with the pistachio filling.
- 12
Garnish
Dust the filled cannoli with powdered sugar and sprinkle with chopped pistachios.